Wednesday, September 23, 2009

Mojito Cake-tails


This is a relatively new addition to my keepers.  It's very light and refreshing.   It calls for freezing but I like them better refrigerated.  The crust was too hard to cut when I served it frozen.  I suggest freezing them for convenience then thawing them before serving.  They keep well in refrigerator.

2 sticks (8 ounces) butter
3 cups salted pretzels, finely crushed
1 cup plus 6 tablespoons sugar
Two 8-ounce packages cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
2 tablespoons white rum (optional)
3 tablespoons finely chopped fresh mint, plus sprigs for garnish
2 cups heavy cream

  1. In a medium skillet, melt the butter.  Stir in the finely crushed pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.  Transfer to a bowl to cool slightly.  
  2. Press about 2 tablespoons of this mixture into the bottom of each cup of a 12-cup muffin pan.
  3. Cover and freeze for 30 minutes.
  4. Meanwhile, using an electric mixer, beat the cream cheese on medium speed scraping down the sides until fluffy, 2-3 minutes. 
  5. Mix in the remaining 1 1/4 cups sugar on low speed.  
  6. Gradually mix in the lime peel, lime juice, rum and chopped mint.
  7. In a separate bowl, beat the heavy cream until stiff peaks form.
  8. Fold into the cream cheese mixture.
  9. Divide the cream cheese mixture evenly among the muffin cups.  Smooth the tops.  Cover with plastic wrap and freeze for at least 8 hours or overnight.
  10. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.  
  11. Set each cake upright and top with a mint sprig to serve.  Serve frozen or thawed (I like this better).